Pumpkin Cinnamon Swirl Protein Bread (GF)

Pumpkin Cinnamon Swirl Protein Bars

Need a delicious and healthy Breakfast or Snack Idea?

These bars are where its at!! Plus, you can’t go wrong with pumpkin….ever.

Its not quite paleo, because there are little bit of oats and protein, it’s as close to Paleo in a delicious bar as I’m gonna get today… They are moist and delicious!!

This recipe is adapted from my friend Jaquelyn Kay, who adapted it from Jamie Eason’s Cinnamon Swirl Bread.. so basically its a twice removed recipe from the star Jamie, herself 😉

All the ingredients you can get from the grocery, amazon pantry (with amazon prime), or make your own flours. (a little trick, for oat flout and almond flour, just put oats or almonds in a magic bullet… and VOILA!!)


Preheat oven to 350.

Lightly grease your pan with olive oil (9×9 square pan works best)

In small bowl combine: (set aside)1/3 cup Truvia/Stevia Blend and 2 tsp cinnamon

In a large mixing bowl, whisk together  flours, baking powder, salt, cinnamon, and protein powder.
In a medium bowl, whisk together egg and whites, coconut milk, honey, and pumpkin.

Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter). Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top. Draw a knife through the batter to marble. Bake for 25 minutes or until knife comes out clean when you poke the center of bread.




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Easy Cranberries, Apple, Feta Chicken Salad

Danny-J in the Kitchen

If you’ve heard me talk, you know I don’t cook much or like to spend a lot of time in the kitchen…

Mostly, because I just eat as I go and I don’t like waiting for my food! Ha! I eat half the meal by picking before it gets cooked!!

Here is an almost “instant” meal that I make for dinner sometimes and its great this time of year!
1 bag of pre-made salad or spring mix
1/4 c. feta
1/4 c. dried cranberries
1/4 c. chopped pecans (or walnuts)
1 chopped apple (fuji, honeycrisp, or granny smith)

Mix and serve with leftover turkey or rotisserie chicken

A Super Clean Apple Crumble


Fall is here and you may want some cleaner options for all the yummy desserts. This is one you can even use for a warm breakfast side

2 Apples chopped
1/2 tsp cinnamon
1 Tbsp truvia/stevia or honey

Mix the above until covered and place in a small pie dish

1/2 c oat flour (grind oats in a magic bullet or food processor)
1/4 c. whole oats
2 Tbsp olive oil
2 scoops vanilla protein
1 Tbsp Water
1/2 tsp nutmeg
1/2 tsp cinnamon

Mix the above until crumbly and top the apple mixture
Toss the pie dish into the oven at 350 for 15-20 minute

Makes 4 Servings


(not ACTUAL pic…. ice cream deletes the “clean part” LOL)

Roasted Tomato Soup

Tomato soup

• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (veggie broth, if vegan)
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender or blender until smooth

Coconut Pumpkin Soup

Coconut Pumpkin

Coconut Pumpkin Soup

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

Are we going Paleo?

Caveman Feast

Since starting the #JERFChallenge I have become even more intrigued with Paleo Lifestyle and finding myself on many more Paleo Blogs looking for recipes. I got this book a few weeks ago, but I moved and didn’t get a chance to dig into it, but since starting the #JERF Challenge I’ve really been tearing through the pages and learning a lot!

You can get the book at Amazon.com
or order for your Kindle

and of course, don’t forget to check out my favorite paleo blogs:
Civilized Caveman Cooking


Nom Nom Paleo

and last but not least, George’s Latest Ebook Cookbook with 200+ paleo living recipes


Refreshing Green Summer Smoothie

Yummy Nutritious Summer Smoothie!!

Summer time is a great time for smoothies— so many variations and fun fruits to try. This is a great protein smoothie, so it can be used as a meal replacement if you like



-8oz. liquid egg whites (I used Egg Whites International)

-1c. frozen tropical fruit mix (pineapple, papaya, mango & strawberries)

– handful of spinach

– 2 tbsp. flax meal (Optional)

– packet of stevia or sweetener of choice to taste

– 1/8-1/4 water for more liquid consistency


spinach, frozen fruit, and liquid egg whites


Mix 1c. liquid egg whites, 1c. frozen fruit, handful of spinach, flax meal, stevia in a blender or magic bullet.

egg whites, fruit and spinach


Add extra water (or juice or almond milk) to desired consistency.— Drink!

Yummy Nutritious Summer Smoothie!!


Makes 1 serving:

Calories: 190

Protein: 27

Carbs: 20

Fat: 0 **

** May add 1-2 tbsp. of flax meal, coconut oil or avocado for healthy fats– will add approx. 4-6g of Fat and 36-54 cal.



Ezekiel Bread Sausage Stuffing


• 10 Slices Ezekiel Bread
• 12oz lower-fat pork sausage
• 3 T olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 cups celery, chopped
• 1 cup almonds, chopped
• 2 to 3 cups low sodium chicken stock
• 2 eggs
• 2 teaspoons baking powder
• Salt and pepper, to taste
Tear Ezekiel bread into small pieces, place on a cookie sheet and bake in the oven at 250 for 10-15 minutes, stirring them occasionally so they’ll all be dry.
Sauté sausage, garlic and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Place 3 T. olive oil in same skillet and sauté celery until somewhat tender. Add to bowl.
Remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins.
Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.

Scalloped Sweet Potatoes


• 2 cloves garlic
• 1 yellow onion, chopped
• 1 T. Olive oil
• 2 tsp dried thyme
• 1 cup unsweetened almond milk
• 1 can coconut milk (low-fat is ok to use)
• 2 large sweet potatoes
• 5 small red potatoes (can substitute another sweet potato instead)
1. Preheat oven to 350
2. Slice potatoes thinly and set aside
3. Place onion and garlic in a pan and sauté until softened, one soft add in thyme and remove from heat
4. Combine coconut milk and almond milk until mixed well.
5. Layer 1/3 of the potatoes in a sprayed dish and season with salt and pepper, and some of the onions. Continue layering w/remaining onions and potatoes. Pour almond milk mixture over top and bake for 40 minutes.
6. After 40 minutes, increase temp to 425 and bake for 10-15 to crisp the tops of the potatoes.

Scalloped Sweet Potatoes

Greens with Your Beans Soup

  • 2 cans black or pinto beans, rinsed & drained
  • 1 T. olive oil
  • 2 medium yellow onions, chopped
  • 3-4 garlic cloves, minced
  • 2 stalks celery
  • 2 medium carrots, sliced
  • 1 32oz container chicken broth
  • ½ tsp thyme
  • ¼ tsp marjoram
  • 1 bay leaf
  • 5 oz spinach


  1. Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
  2. Add in chicken broth, beans thyme, marjoram and bay leaf.  Cover and simmer for 20 minutes.
  3. A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup.  Cooking 5-10 minutes then serve.